The Pastiera by Osteria Brancaia

Pastry Preparation

1. Mix the butter and sugar by hand.
2. Add the egg yolk and mix well.
3. Incorporate the flour and salt until the dough is smooth.
4. Wrap the dough in cling film and let it rest in the refrigerator for 1 hour.
5. Roll out the pastry to a thickness of 3-5 mm, cut it into rounds to fit your molds, and bake at 170°C for 10-12 minutes.

Creamy Ricotta Filling Preparation

1. Whisk the ricotta with sugar and add a few drops of orange essence.
2. Heat 100 g of cream until boiling and use it to dissolve the gelatin, previously soaked and squeezed. Allow it to cool.
3. Mix the cream with gelatin into the whipped ricotta.
4. Whip the remaining 150 g of cream and gently fold it into the mixture.
5. Pour the creamy filling into molds and let it set in the refrigerator for at least 3 hours.

Cooked Grain Cream Preparation

1. Cook the grain with rice milk, honey, and 50 g of sugar in a saucepan. Blend until smooth.
2. Whisk the 3 egg yolks with 200 g of sugar until pale and frothy.
3. Combine the cooked grain cream with the egg and sugar mixture, cooking over low heat for 2-3 minutes while stirring.
4. Dissolve the soaked gelatin in a small amount of hot cream and incorporate it into the main mixture. Cool in the refrigerator.

Assembly

1. Use the pastry discs as a base.
2. Add a layer of creamy ricotta filling on top of the pastry.
3. Finish with a spoonful of cooked grain cream over the ricotta layer.
4. Decorate with candied fruit or grated citrus zest as desired.